Description
Crockpot Sweet Potatoes With Marshmallows is a cozy, make-ahead holiday side dish filled with maple sweetness, buttery flavor, and gooey marshmallow topping. Perfect for Thanksgiving or any time you crave comfort food that practically cooks itself.
Ingredients
4 large sweet potatoes (about 2 lbs), peeled and diced into ½-inch cubes
¾ cup packed brown sugar
¼ cup maple syrup
½ cup butter, sliced into pieces
1 tablespoon pumpkin pie spice (or cinnamon + pinch of nutmeg)
1 teaspoon salt
2 cups mini marshmallows
Instructions
Spray an 8-quart slow cooker with non-stick spray.
Add sweet potatoes, brown sugar, maple syrup, butter, pumpkin pie spice, and salt. Stir until coated.
Cover and cook on high for 4 hours or until the sweet potatoes are fork-tender.
Five minutes before serving, remove the lid and top with marshmallows.
Cover again and let the marshmallows melt for 3–5 minutes.
Serve warm with extra sauce drizzled on top if desired.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze without marshmallows for up to 3 months.
Reheating: Microwave individual servings for 30 seconds at a time. Add fresh marshmallows before reheating for best results.
Add chopped pecans for crunch or a drizzle of caramel sauce for dessert-style sweetness.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 36 g
- Sodium: 404 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3g
- Protein: 2 g
- Cholesterol: 31 mg